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Mediterranean Burrata & Roasted Carrot Board
Ben Carraoli

Mediterranean Burrata & Roasted Carrot Board

I recently made this Mediterranean Burrata & Roasted Carrot Board for a small gathering at home, and I honestly couldn’t stop admiring how beautiful it looked on the table. When I sliced into the creamy burrata and paired it with the sweet roasted carrots, the flavors were simply incredible.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 –6 medium carrots – peeled and sliced lengthwise; roasting enhances their natural sweetness and gives them a caramelized finish.
  • 1 tablespoon extra virgin olive oil – helps the carrots roast evenly and adds rich Mediterranean flavor. Use good-quality oil for best results.
  • Salt – enhances the natural flavor of the carrots. Don’t skip it.
  • Black pepper – adds mild heat and depth.
  • 1 ball fresh burrata cheese – choose fresh burrata for the creamiest center and best texture.
  • Fresh basil leaves – add brightness and balance the richness of the cheese.
  • Balsamic glaze optional – provides a sweet and tangy finish that complements the carrots beautifully.
  • Crusty bread baguette or sourdough – perfect for scooping up the creamy burrata and roasted carrots.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Peel the carrots and slice them lengthwise so they cook evenly and look elegant on the board. Toss them thoroughly with olive oil, salt, and black pepper to ensure every piece is coated.
  2. Arrange the carrots in a single layer on a baking sheet. Make sure they aren’t overcrowded, as this helps them caramelize instead of steam. Roast for 20 to 25 minutes, flipping them halfway through until they become tender and lightly golden.
  3. Transfer the warm roasted carrots onto a large serving board or platter. Place them around the edges, leaving space in the center. Add the whole burrata ball in the middle so it becomes the focal point of the board.
  4. Tear fresh basil leaves over the carrots and burrata for added freshness. If using balsamic glaze, drizzle lightly over the carrots and cheese. The sweetness pairs beautifully with the creamy burrata and roasted vegetables.
  5. Slice into the burrata just before serving so the creamy center flows out slightly. Arrange slices of crusty bread around the board for easy dipping and scooping. Serve while the carrots are still slightly warm for the best experience.

Notes

  • I always let the burrata sit at room temperature for about 15 minutes before serving. It becomes extra creamy and spreads beautifully.
  • I make sure not to overcrowd the carrots on the baking sheet. When I space them out, they caramelize much better.
  • I taste the carrots after roasting and sometimes add a tiny pinch more salt. It really enhances the sweetness.
  • I personally prefer using high-quality olive oil because I notice the flavor difference immediately.
  • I take a few extra minutes arranging the board nicely. Presentation truly makes it feel special.